recipes
Marsala poached pears on a chocolate and walnut tulip
Ingredients
- 2 very small pears
- ¾ cup fresh cream (Hanini)
- 150g chopped chocolate
- 4 sheets filo pastry
- 1 tbsp unsalted butter
- 3 whole walnuts, crushed
- 1 cup Marsala
- 2 tbsp tinned cherry compote
Method
Peel the pears and cook until softened in a small pan ¼ of the liquid being Marsala. Cut the filo pastry in large squares and place in a ceramic ramekin brushing melted butter at the bottom and between each sheet. Bake for a few minutes and until browned, warm the cream lightly and melt the chocolate whisking continuously with the crushed walnuts. Pour the chocolate ganache in the filo case and allow to rest in the fridge. Dilute the cherry compote with some of the Marsala pear poaching liqueur and serve with the filo case and pear on top.
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